Ingredients:

8 C quince, peeled, cored, diced
enough water to cover
juice of 2 lemons
sugar

1. Cook quince in heavy pot for about an hour or until the fruit is soft when pierced with a fork. Cool slightly.
2. Puree fruit, with some of the liquid, in food processor until smooth consistency. Add lemon juice.
3. Measure puree by cups back into cooking pot. Add 1/2 C sugar for each cup of puree.
4. Cook over low heat, stirring constantly for about an hour until sauce thickens and most of liquid is evaporated.
5. Heat oven to 200 degrees and move pot into oven for about 2 and a half hours.
6. Remove from oven. Spread into a 7″ X 11″ glass baking dish. Cool. Cover with plastic wrap and refrigerate overnight.
7. Place about 1 C servings of paste into jars and keep in refrigerator or freezer.